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Smoked Beef Cheeks Recipe
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Smoked Beef Cheeks Recipe

Smoked Beef Cheeks Recipe
Course BBQ, Grilling, Main Course
Cuisine American
Keyword smoked beef cheeks recipe
Prep Time 15 minutes
Cook Time 6 hours
Servings 12
Calories 85kcal
Author Bon Appeteach

Ingredients

  • 4 Beef Cheeks trimmed and cleaned
  • 1/2 cup BBQ Dry Rub use your favorite commercial beef or brisket rub
  • 4 tbsp. Olive Oil
  • 2 cups Beef Stock
  • 4 tbsp. Butter or beef tallow- melted

Instructions

  • Preheat the smoker to 225-250 F. and set it for indirect heat.
  • Prep the beef cheeks by removing them from the packaging and pat them dry with paper towels. Trim any silver skin or large pieces of fat off the cheeks.
  • Cover each cheek all over in about 1 tbsp. of olive oil then add a layer of BBQ dry rub to each beef cheek as well.
  • Place each beef cheek onto the grill grates of the smoker and smoke for 3 hours. Each hour, lightly spray the outside of each cut of beef with beef stock to help build the bark and adhere more smoke to the meat.
  • When the beef cheeks continue to smoke and reach a temperature of around 170 F., switch from the stock to brushing on melted butter or melted beef tallow over the bark until they hit a final internal temperature of around 195-205 F. While temperature is a great guide, also use a temperature probe to feel for tenderness.
  • When the smoked beef cheeks are probe tender, remove them from the smoker and allow them to rest tented under foil for at least 30 minutes before slicing or pulling.
  • After the resting time, slice or pull the smoked beef cheeks and serve as desired.

Notes

Use these smoked beef cheeks to make smoked beef cheek barbacoa. 

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 111mg | Potassium: 76mg | Sugar: 0.2g | Vitamin A: 123IU | Calcium: 4mg | Iron: 0.1mg